Have you ever wanted to bring a banana split to a picnic? Not very easy - ice cream melts when out of the freezer. These cookies are a pretty good substitute. While they aren't ice cream, they have all the flavors of a banana split - and they don't melt!
Banana Split Cookies
Ingredients:
- 1 box Betty Crocker® SuperMoist® strawberry cake mix
- 1 box (4-serving size) instant vanilla pudding and pie filling mix
- 1/2 cup vegetable oil
- 2 eggs
- 1-2 bananas, sliced
- 2 rolls Rollo candies
- 1/2 cup semisweet chocolate chips
- 12 maraschino cherries, cut in half
Directions:
Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined.
Divide dough into 2 sections. Divide one section into 12 even pieces. {You might feel that the dough is a bit oily. Don't worry - they bake wonderfully.}
Shape each piece of dough around one slice of banana.
You should end up with evenly round cookies.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
In a small microwaveable bowl, microwave the Rollo candies on High for 30 seconds, until melted and smooth. Use a spoon to carefully drizzle the caramel/chocolate mixture over the cookies. {Note - be careful hot caramel is really really hot. You don't want to spill this on your skin. Seriously.}
In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies.
While the caramel and chocolate are still melty, add a cherry half to each top. {I used a bit of leftover melted chocolate on the bottom of each cherry for a little extra glue.}
Let the cookies sit for 2 hours for the chocolate to set. Then taste one.
I think these would go really well with a cold glass of milk. They are tender and sweet and have all the flavors of a banana split - and none of the melting ice cream!
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